Lemon Posset

Try this luxuriously creamy lemon posset tarted up with the surprise of some Limoncello and seasonal fruit!

Serves 4 in a shot glass

300ml double cream
75g caster sugar
Zest and juice of 1 large lemon
Blackfords limoncello
A few raspberries/blackberries

1. Place the cream and sugar in a medium pan and bring slowly to the boil.  Simmer for 2-3 minutes, then remove from the heat and allow to cool.
2. Add the lemon juice and zest and whisk well.  The mixture should be nice and tangy, so taste and add a dash more lemon juice if necessary.
3. Place a few raspberries/blackberries at the bottom of the serving glasses and pour a nip of Limoncello over.
4. Let the posset mixture cool slightly then pour carefully over the fruit and leave to set in the fridge for about 4 hours.  If you like to get ahead, make the posset the day before and keep in the fridge until you are ready to serve it.